Treatment with calcium chloride at postharvest delays the degreening and loss of firmness of papaya/UENF/Caliman01/Tratamento com cloreto de calcio na pos-colheita retarda o desverdecimento e a perda de firmeza do mamao UENF/Caliman01

• Published in: Revista Brasileira de fruticultura p. 588
• Main Authors: Silva, Willian Batista, Silva, Glaucia Michelle Cosme, Da Silva, Ligia Renata, Waldman, Walter Ruggeri, De Oliveira, Jurandi Gonsalves
• Format: Journal Article
• Language: Spanish
• Published: Sociedade Brasileira de Fruticultura 01.09.2015
• Subjects: Brasil
• ISSN: 0100-2945
• DOI: 10.1590/0100-2945-158/14

In order to prolong the shelf life and maintain the quality of Papaya/UENF/Caliman01, different concentrations of Ca[Cl.sup.2] applied by vacuum infiltration were tested. The fruit were separated into six groups: control (no treatment) and treatments with Ca[Cl.sub.2] at 0%, 2%, 4%, 6%, and 8% Ca[Cl.sub.2] (w/v), applied by immersion under vacuum during 3 min at 50kPa tension. Further analysis was then performed with respect to weight loss, fruit firmness, mesocarp firmness, hue angle color, soluble solids (SS), titratable acidity (TA), ascorbic acid, total sugars, and the SS/TA ratio. The calcium treatment did not affect the weight loss, which generally increased over time. However, the fruit remained green and firm longer when treated with Ca[Cl.sup.2] at 6% and 8% (w/v). The use of Ca[Cl.sup.2] did not affect chemical fruit characteristics such as soluble solids, titratable acidity, and SS/TA ratio, but did decrease the synthesis of ascorbic acid and the degradation of soluble sugars. Index terms: Carica papaya, quality, soluble sugar, texture of the pulp, skin color, Ca[Cl.sub.2]. Com o objetivo de prolongar o periodo de conservado e manter a qualidade do mamao UENF/ Caliman01, foram testadas diferentes concentracoes de Ca[Cl.sub.2] aplicadas por infiltracao a vacuo. Os frutos foram separados em seis lotes, o controle (sem tratamento) e os tratamentos que receberam a aplicacao de Ca[Cl.sup.2] a 0%, 2%, 4%, 6% e 8% Ca[Cl.sup.2] (p/v) por imersao sob vacuo, por 3 minutos, a 50kPa de tensao, com posterior analises da perda de massa fresca, firmeza do fruto, firmeza do mesocarpo, angulo de cor hue, teores de solidos soluveis (SS), acidez titulavel (AT), acido ascorbico, acucares soluveis totais e razao SS/AT. Os tratamentos com calcio nao interferiram na perda de massa que, de modo geral, incrementou ao longo do tempo, porem os frutos permaneceram verdes e firmes por mais tempo quando tratados com Ca[Cl.sup.2] 6% e 8% (p/v). O uso do Ca[Cl.sup.2] nao interferiu nas caracteristicas quimicas do fruto, tais como solidos soluveis, acidez titulavel e razao SS/At, porem diminuiu a sintese de acido ascorbico e a degradacao dos acucares soluveis. Termo para indexacao: Carica papaya, qualidade, acucares soluveis, textura de polpa, coloracao de casca, Ca[Cl.sup.2].